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April 27, 2017

April 22, 2016

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April 18, 2014


  • 1 red onion, thinly sliced or diced

  • 1 garlic clove, minced

  • 1 cup pitted kalamata olives, coarsely chopped

  • 1 cucumber, chopped

  • 1 cup cherry tomatoes, halved

  • 1/2 cup olive oil

  • 1/4 cup red wine vinegar

  • 3 tbsp fresh dill, chopped

  • 1 cup crumbled Goat Feta (5 ounces)

  • 10 ounces Arugula


    In a large bowl, toss the onion, cucumber, garlic and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for one hour. Stir in the dill and feta, then add the arugula and toss gently. Serve right away!

February 15, 2014

Whenever I make this salsa, people just cannot get enough!


(Thank you http://www.fabtasticeats.com!)


  • 1 (14.5 ounce) can Organic Fire Roasted tomatoes

  • 2 organic vine ripened tomatoes, quartered

  • 1 (4 ounce) can fire roasted green chiles

  • 1/2 cup chopped red onion

  • 3 Tablespoons minced garlic

  • Juice of 1 lime

  • 1/2 Jalapeno, seeded and chopped

  • 1/2 cup fresh cilantro

  • 1/2 teaspoon salt

  • 1 teaspoon cumin

  • 1/2 teaspoon cayenne


   Place in food processor or high speed blender and pulse until desired consistency. Add into some mashed avocado with extra lime, sea salt, and pepper for an incredible guacamole!

February 15, 2014

(Adapted from the lovely http://www.detoxinista.com)


My favorite new gadget is my spiralizer. I still cannot quite get over the fact that this dinky little contraption can make pasta-like noodles out of almost anything I put in it! My recent experiments have included zucchini noodles and sweet potato noodles, so I was searching for a great sauce to pair with the latter. This recipe sounds way too healthy to be any good, but I promise you it is! Even my meat-and-potatoes loving husband cleaned his plate. Enjoy!


  • 1 red pepper

  • paper bag

  • 2 sweet potatoes, peeled

  • 1 cup almond milk

  • 1 teaspoon dried basil

  • 4 cloves raw garlic

  • 1/2 teaspoon of sea salt

  • 1 cup asparagus, chopped

  • 1 cup crimini mushrooms, chopped

  • olive oil or organic butter


   First, take one of the sweet potatoes and cut off about 1 cup, chopping into pieces. For the remaining sweet potatoes, use your spiralizer (or a vegetable peeler can work too to create noodles) and set them as...

September 18, 2013

  • 4 cups Brussels Sprouts, trimmed

  • 3 tbsp Coconut Oil

  • Sea Salt

  • 1/2 Lemon

  • 2 tsp Sriracha

  • 1/2 tsp Fish Sauce


   Steam the brussels sprouts for 8 minutes. Once they are cool enough to handle, thinly slice them about 1/8 inch thick. (If you have a new food processor, you can use the slicing disk if yours came with one! Saves a LOT of time.) Heat the oil in a large frying pan over high heat. Add the brussels sprouts and a pinch of salt and cook, stirring now and then, until their edges have started to brown. Remove the sprouts to a serving bowl, and squeeze the half lemon over them and add the sriracha and fish sauce. Stir well to coat and serve immediately!

September 14, 2013

Fun Fact: I gave this recipe to my wedding caterers! It was a huge hit.


  • Salad Greens

  • 2 Tomatoes, sliced

  • 1/2 Red Onion, thinly sliced

  • 1 Avocado

  • 1 tbsp Cilantro, finely chopped

  • Juice of 2 Limes

  • 2 tbsp Olive Oil

  • Salt & Pepper to taste


   Whisk the cilantro, lime juice, olive oil, salt and pepper together to make dressing. Combine all other ingredients in a large salad bowl, then add dressing. Mix well. A great compliment to latin-themed dishes!

September 13, 2013

  • 1 tbsp Coconut Oil

  • 1 Yellow Onion, chopped

  • 4 Green Onions, chopped

  • 3 inches Ginger, peeled and grated

  • 3 cloves Garlic, minced

  • 3 tbsp Red Curry Paste

  • 1 can Organic Coconut Milk

  • 4 cups low-sodium Organic Vegetable Broth

  • 1 Butternut Squash, seeded, peeled, and cut into 1 inch chunks

  • Lime Juice

  • Sriracha (optional)


   Heat oil in a large pot over medium heat. Add onion and saute for about 5 minutes. Add ginger and garlic and cook for 1 minute. Stir in curry paste and cook another minute. Pour in coconut milk and vegetable broth. Stir well. Add squash, bring to a boil, and then lower to a simmer. Cover and cook for 15-20 minutes or until squash is tender and can be pierced with a fork. Puree soup with an immersion blender or in a normal blender until smooth. Pour into individual bowls and then add lime juice and sriracha if you like it extra spicy! 

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